Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 ounce Stilton cheese about 1/4 cup
- 1 tablespoon unsalted butter, room temperature
- Grated zest and juice of 1/2 lemon
- 1 tablespoon fresh flat leaf parsley chopped
- 1 tablespoon canola oil
- 2 one-inch thick rib veal chops about 1 pound
- Coarse salt and freshly ground black pepper
Preparation
Using a small bowl, combine Stilton cheese, butter, lemon zest, juice and parsley, season with salt and pepper. Transfer mixture to a sheet of wax paper and roll into a log approximately 1-1/2 inches in diameter, refrigerate until firm.
Using a paper towel, pat chops dry, season with salt and pepper. Using a medium saute pan over medium high heat, add the oil. Add chops and cook until medium rare, about 4 minutes per side. Remove Stilton butter from refrigerator and slice, top each chop with half the butter. Let chops rest for 10 minutes before serving.
